Mushroom Barley Soup
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Cook time: 
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Once you braise your beef for the Ropa Vieja, Cuban Beef, you are left with delicious beef stock that quickly turns into a rich mushroom soup filled with whole grain barley.
  • Olive oil
  • 2 leeks, thinly sliced white and tender green parts only
  • 4 ounces mushrooms, chopped
  • 4 carrots, diced
  • ½ cup barley
  • 6 cups beef stock
  • ½ teaspoon dried thyme
  • Sea salt and black pepper
  1. Saute the vegetables in the olive oil, add the barley, and beef stock. Season with salt, pepper; add thyme. Bring to a boil, lower heat and simmer 1 hour, until barley is tender and soup is thickened.
  2. Adjust seasoning, adding more salt if needed.
Nutrition Information
Serving size: Serves 6
Recipe by Bariatric Eating at